Author: Abincha, W.
Author: Abubakar, M.
Similar Items: Pasting properties of high-quality cassava flour of some selected improved cassava varieties in Tanzania for baking
- Use of low cost near‑infrared spectroscopy, to predict pasting properties of high quality cassava flour
- Flour from three local varieties of Cassava (Manihot Esculenta Crantz) - physico-chemical properties, bread making quality and sensory evaluation : a Minor Field Study in Ghana
- Baking volume of wheat flour : assessment of novel analyses and parameters in prediction
- Malawian entrepreneur creates nutritious products and a new market for farmers. Outcome story
- Consumer knowledge and attitude towards orange-fleshed sweetpotato (OFSP) puree bread in Kenya
- Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root
Similar Items: Use of low cost near‑infrared spectroscopy, to predict pasting properties of high quality cassava flour
- Pasting properties of high-quality cassava flour of some selected improved cassava varieties in Tanzania for baking
- Germplasm variability-assisted near infrared reflectance spectroscopy chemometrics to develop multi-trait robust prediction models in rice
- Near-infrared spectra for the AfSIS Sentinel Sites in Tanzania
- Amylose, rheological and functional properties of yellow cassava flour as affected by pretreatment and drying methods
- Cooperative Test on Amylography of Milled-Rice Flour for Pasting Viscosity and Starch Gelatinization Temperature
- Calibration development for nutritional evaluation of Yam (Dioscorea sp.) using Near-Infrared Reflectance Spectrophotometry (NIRS)